Roasted Black Chickpea Chutney With Peanuts Recipes

PEANUT AND GARLIC CHUTNEY

Steps:

• 1. Prepare the tamarind paste. Then, in a small skillet, dry-roast the red chili peppers until a few shades darker. Place the peppers in a food processor or a blender. Add the peanuts and process until fine. Then add the coconut, garlic, tamarind (or lemon juice), and salt, and process to make a thick, smooth paste, adding up to 1/4 cup water, as necessary.2. Transfer to a serving bowl. Heat the oil in a small saucepan over medium-high heat. Add the mustard seeds and curry leaves they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the spice mixture to the chutney and swirl lightly to mix, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED BLACK CHICKPEA CHUTNEY WITH PEANUTS

Steps:

• 1. Rub off the black outer coating from the chickpeas (it comes off easily). In a spice or coffee grinder, grind together the chickpeas and peanuts until smooth.2. In a food processor or a blender, process together the cilantro, chili peppers, and lime juice, and then add the ground dal, peanuts, sugar, and salt. Process until well mixed. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze for up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROASTED COCONUT CHUTNEY

Steps:

• 1. Prepare the tamarind paste. Then, preheat the oven to 250°F. Spread the coconut on a baking tray and roast until golden, 20 to 30 minutes (depending on the moisture content).2. In a small nonstick saucepan, dry-roast together the broken red chili peppers, urad and channa dals, garlic, coriander, cumin, fenugreek over medium heat until a few shades darker, about 2 minute. Let cool, then grin in a spice or coffee grinder, in two batches if necessary, to make a fine powder. Remove spices to a bowl. In the same grinder, grind the coconut, in two batches if necessary, to make it as fine as possible. Mix with the spices.3. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the whole red chili peppers and mustard seeds they would splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the asafoetida and curry leaves, then mix in the coconut-spice mixture. Add the tamarind paste and the salt, and stir over medium heat until well mixed. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.